A Visual History of Cookery

A Visual History of Cookery, brought out by Black Dog Publishing, guides us through culinary imagery from the Roman Empire to the present day via paintings, photographs, illustrations and adverts. Take a look at some of the most striking images here

General Mills, the largest supplier of frozen vegetables in the US, created the Jolly Green Giant in 1928 to promote its pea range; it captured the public's imagination and is still used in adverts today. In 1978, the town of Blue Earth in Minnesota erected a 17m-high statue of the Giant, which continues to attract thousands of visitors every year

A dessert table at a barbecue in the 1950s. Barbecues are a community staple in the southern states of the US; a tradition begun among settlers during the 19th century, when the meat on offer would generally be pork. The capturing and cooking of wild hogs became the focal point of group celebrations; these feasts, or 'pig-pickin's', were the precursors of modern barbeques

An elaborate foie gras window display in France. Foie gras - 'fatty liver' - is the name of a pate made from the liver of a force-fed goose or duck, which has become synonymous with French cuisine. In 2006, the country produced 19,552 tons of it, and 42% off households purchased foie gras at some point during the year. However, the controversial method of forcefeeding - which involves pumping 24 hours-worth of grain down the bird's throat via a pipe in just a few seconds, has been widely criticised and banned in many parts of Europe

Making polenta at the polenta festival, Bormio, Italy. Polenta, a golden-yellow cornmeal made from ground maize, is a traditional Italian dish. Every year, polenta festivals are held all over the country to celebrate the many different ways of preparing it

Instructions on pastry-making from Mrs Beeton's Book of Household Management. Isabella Mary Beeton was Victorian Britain's answer to the domestic goddess. Her famous book, published in 1861 when she was just 25, was a guide to running a household for the aspirant middle classes and included more than 900 pages of recipes. It was an instant bestseller

A second world war Ministry of Food pamplet on conserving food and eating healthily. During the war, meat, eggs and dairy became scarce, and the public was obliged to fall back on vegetables and pulses. Books and leaflets were produced, offering suggestions on economising, and recipes for dishes involving rationed projects such as dehydrated eggs

An advert for one of the original TV dinners, from their manufacturer, Swanson, which introduced them to the market in 1954. The original TV dinner consisted of turkey with cornbread, gravy, peas and sweet potato, compartmentalised in a foil tray. Already marketing frozen foods, Swanson's primary product was turkey, and a glut of unsold birds reared for Thanksgiving in 1952, combined with knowledge of ready-prepared meals for aeroplanes, inspired the invention. The reference to television in the name ensured success

A beautiful image to end on: vivid peppers and spices in a Valencian store. The arrival of the Moors in the eighth century - and their subsequent 500-year rule - remains evident in the region's rich and spicy cuisine